Almond Macaroons
Some claim that macaroons were first made in Venice during the Renaissance, gaining their name from the Italian maccherone, or “fine paste.” Others say that the original recipe came from a monastery in France. Whatever its origin, the combination of almond paste, sugar, and egg whites produces a cookie with a crackly outer layer and a chewy center
Recipe information
Yield
Makes 1 dozen
Ingredients
Preparation
Step 1
Preheat oven to 300°F. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Step 2
Drop batter by tablespoons onto baking sheets lined with parchment paper, spacing 2 inches apart. Place two almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes, rotating sheets halfway through.
Step 3
Let cool completely on a wire rack. Just before serving, lightly dust cookies with confectioners’ sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
